cookbooks

Chicken Liver Paste, No. 1 Recipe

Introduction:
Chicken Liver Paste, No. 1 is a delightful French delicacy that has been enjoyed for centuries. This rich and creamy paste is made from tender chicken livers simmered in a flavorful soup stock, complemented by the addition of sliced mushrooms, minced onions, and a touch of salt and pepper. The livers are then finely minced or pounded in a mortar for a smooth and velvety texture. The mixture is further enriched by the addition of egg yolks, resulting in a moist and luxurious paste. Served on crisp rounds of toast and garnished with fresh parsley, this Chicken Liver Paste, No. 1 is the perfect appetizer or snack.

Fun Facts:
1. Chicken liver has been a popular delicacy in French cuisine for centuries. It is renowned for its rich and distinctive flavor.
2. Chicken liver is a great source of essential nutrients such as iron, vitamin A, and vitamin B12.
3. Pâté, including chicken liver paste, is often considered a gourmet food and is commonly enjoyed during special occasions and celebrations in France.
4. The use of egg yolks in the paste not only adds a creamy texture but also helps bind the ingredients together.
5. Chicken liver paste can be enjoyed on its own or paired with various accompaniments such as cornichons, pickled onions, or a drizzle of balsamic glaze.

Recipe: Chicken Liver Paste, No. 1

Ingredients:
- 1 pound of chicken livers, washed thoroughly
- 2 cups strong soup stock
- 1 cup sliced mushrooms
- 1 medium onion, minced
- Salt and pepper to taste
- 4 egg yolks

Instructions:

1. In a saucepan, combine the chicken livers, sliced mushrooms, minced onion, and strong soup stock. Simmer over medium heat until the chicken livers are tender. This usually takes about 10-15 minutes.

2. Once the chicken livers are fully cooked, remove them from the saucepan and allow them to cool slightly.

3. Finely mince the cooked chicken livers using a sharp knife or alternatively, pound them in a mortar for a smoother texture. Set aside.

4. In a separate bowl, whisk the egg yolks until well beaten.

5. Return the minced chicken livers to the saucepan and gradually add the beaten egg yolks, stirring continuously to combine.

6. Place the saucepan back on the heat and warm the mixture, stirring frequently to prevent burning. The mixture should thicken to a spreadable consistency. This process usually takes about 5-7 minutes.

7. Once the paste has thickened, remove it from the heat and let it cool slightly.

8. Prepare rounds of toast by lightly toasting sliced bread and cutting them into circles using a cookie cutter or a glass.

9. Spread the warm chicken liver paste generously onto the rounds of toast. Garnish with fresh parsley for a pop of color.

10. Serve the Chicken Liver Paste, No. 1 on a hot dish and enjoy!

Similar Recipe Dishes:
1. Pâté de Campagne: A rustic French country-style pâté made with a combination of ground meats, such as pork, liver, and bacon.
2. Duck Liver Mousse: Similar to Chicken Liver Paste but using duck livers for a more intense flavor.
3. Foie Gras Terrine: A luxury pâté made from the fattened liver of a duck or goose, known for its exceptionally rich and buttery taste.
4. Mushroom Pâté: A vegetarian alternative to liver-based pâté, made with sautéed mushrooms, onions, herbs, and cream cheese.
5. Salmon Rillettes: A spreadable paste-like dish made from slow-cooked and flaked salmon, combined with butter, herbs, and spices.

Note: Chicken Liver Paste, No. 1 should be consumed fresh and can be refrigerated for up to 3 days. It is best served at room temperature to allow the flavors to meld together. Enjoy this classic French delicacy as an appetizer, snack, or a delightful addition to a charcuterie board.

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